5 from 286 votes
10-Min Mediterranean Tuna Salad (Bold & Healthy)
This Mediterranean Tuna Salad combines canned tuna with chopped celery, cucumber, radish, onions, kalamata olives, parsley, and mint leaves. It is dressed in a zesty vinaigrette made with Dijon mustard, lime zest and juice, olive oil, sumac, and optional red pepper flakes. The salad offers a fresh, bright flavor profile with balanced herbs and citrus, suitable for serving as a light meal or accompaniment.
Prep Time
10 mins
Servings:
6
people
Calories:
1937 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
For the Zesty Dijon Mustard Dressing
- 2 1/2 teaspoon Dijon mustard good quality
- lime zest of 1
- 1 1/2 lime juice of
- 1/3 cup extra virgin olive oil
- 1/2 tsp sumac
- Pinch black pepper
- Pinch kosher salt
- 1/2 teaspoon crushed red pepper flakes optional
For the Tuna Salad
- 3 cans tuna 5 ounces each (use quality tuna of your choice
- 2 1/2 celery chopped, stalks
- 1/2 cucumber chopped, English variety
- 4-5 radish stems removed, chopped
- 3 green onion both white and green parts, chopped
- 1/2 red onion finely chopped, medium
- 1/2 cup kalamata olives halved, pitted
- 1 parsley stems removed, chopped (about 1 cup chopped fresh parsley, bunch
- 10-15 mint stems removed, finely chopped (about 1/2 cup chopped fresh mint, fresh leaves
Instructions
- To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
- To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
- Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
Cup of Yum
Notes
- Use wild-caught Albacore or Yellowfin tuna packed in water for best quality.
- Dressing can be prepared and stored ahead of time in the refrigerator.
- Chopped vegetables can be stored separately in airtight containers for convenience.
- Serve the salad in pita sandwiches, wraps, or over roasted tomatoes.
- Keep leftovers refrigerated for up to 3 days.
Nutrition Information
Calories
193.7kcal
(10%)
Carbohydrates
5.6g
(2%)
Protein
12.1g
(24%)
Fat
14.7g
(23%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
1.7g
(10%)
Monounsaturated Fat
10.1g
(51%)
Cholesterol
20mg
(7%)
Sodium
371.8mg
(15%)
Potassium
267.7mg
(6%)
Fiber
1.9g
(8%)
Sugar
1.5g
(3%)
Vitamin A
1068.5IU
(21%)
Vitamin C
21mg
(23%)
Calcium
42.3mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 1937
% Daily Value*
| Calories | 193.7kcal | 10% |
| Carbohydrates | 5.6g | 2% |
| Protein | 12.1g | 24% |
| Fat | 14.7g | 23% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 10.1g | 51% |
| Cholesterol | 20mg | 7% |
| Sodium | 371.8mg | 15% |
| Potassium | 267.7mg | 6% |
| Fiber | 1.9g | 8% |
| Sugar | 1.5g | 3% |
| Vitamin A | 1068.5IU | 21% |
| Vitamin C | 21mg | 23% |
| Calcium | 42.3mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.